Name: Green pesto minestrone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion finely chopped; 2 celery sticks finely chopped; 1.4l vegetable stock; 2 small lemons zested and juiced; 170g orzo; 120g frozen peas; 250g frozen spinach; 50g pesto; garlic flatbreads to serve (optional); 60g parmesan (or vegetarian alternative), grated

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Green pesto minestrone

Green pesto minestrone

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.35 ratingsRate

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A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 large onion

finely chopped
2 celery sticks

finely chopped
1.4l vegetable stock
2 small lemons

zested and juiced
170g orzo
120g frozen peas
250g frozen spinach
50g pesto
garlic flatbreads

to serve (optional)
60g parmesan

(or vegetarian alternative), grated

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Nutrition: per serving

kcal334

low
fat17g
saturates5g
carbs24g
sugars9g
fibre8g
protein19g
salt1.4g

Method

step 1

Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.
step 2

Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.

Recipe from Good Food magazine, January 2017

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A star rating of 4.5 out of 5.35 ratings

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